Anyone have a recipe for salmon fillets?

I would like to try salmon.  It seems to have a lot of protein, which I am not getting enough of.  But I am not sure how to prepare it.  Does anyone have any ideas?

Well, I usually get a frozen salmon...Gorton's Salmon filet's...only 100 cals...love them...they have chargrilled and lemon pepper...

But fresh salmon is fabulous grilled...put lemon and salt and pepper...and grill...look up the cooking times on www.allrecipes.com or www.foodnetwork.com  I'm sure they have excellent recipes...It's my favorite fish!

Shana

Cool, I forget about allrecipes.com.  I was going to try to get some fresh, because I found some on sale and thought I can give that a try.  But I have never thought of the frozen Gorton's.  Are they good?

I love salmon.  I love the taste of the flesh itself so I usually don't want to over power it.  What I do is buy a pound of fresh salmon and put a light coating of 'wishbone just 2 good italian dressing' on top.  Then I bake it on my stoneware at 350 for about 25 minutes or so.  Plate it up with a bit of rice and a bunch of asparagus.  Good to go!

 

• 4 salmon fillets or steaks (6-8 oz. each), thawed if necessary
• 1 cup orange juice
• 1-1/2 tbsp. red onion, minced
• 1-1/2 tbsp. lime juice
• 1 tsp. Honey-Dijon mustard
• 1 tsp. chili powder
• 1/2 cup fat free Italian salad dressing
• 4 tsp. fresh cilantro, chopped
• 1 tbsp. olive oil
• salt and pepper, to taste

Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon
Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro. Makes 4 servings.

Sprinkle salt and pepper, and a good amount of garlic powder, on the
fillet, and cook in a skillet.  Then serve with a side of
remoulade sauce.  Delicious!

I am weird maybe... but I poach my salmon steak in water downed (low fat) soya sauce. It is quick and tasty.

Don't forget to buy ONLY the wild salmon as the farmed salmon is full of pesticuies and growth hormones...not fit for humans to eat.

Read some of these articles in the news and ONLY buy wild and ONLY from a good source...

http://www.breastcancer.org/research_farm_rai sed_salmon.html

http://seattlepi.nwsource.com/local/155971_sa lmon09.html

http://www.cnn.com/2004/HEALTH/01/08/salmon.p ollution.ap/

http://www.wildernesscommittee.org/campaigns/ marine/policy/fish_farms/reports/Vol21No05/da nger

When I buy a fresh whole wild salmon, I separate it into serving sizes and freeze in zip loc baggies ...defrost when I want one. I grill using any sort of marinade depending on the flavor i want that day. I poach with lemons and white wine and herbs on the stove, and sometimes in a foil packet on the grill. I also love to make salmon baked with lemon and butter salt & pepper...plain but very good.

I made the best salmon the other night -- found the recipe on CookingLight.com. The sauce is soooo good!

Pineapple Teriyaki Salmon

You can round out the meal with sautéed haricots verts and quick-cooking couscous.

2  tablespoons brown sugar
2  tablespoons low-sodium soy sauce
1  teaspoon finely grated orange zest
1  (6-ounce) can pineapple juice
1/2  teaspoon salt, divided
2  teaspoons canola oil
4  (6-ounce) salmon fillets (about 1 inch thick)
1/4  teaspoon freshly ground black pepper
Grated orange rind (optional)

Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Yield: 4 servings (serving size: 1 salmon fillet)

writeNutrient(); NUTRITION PER SERVING
CALORIES 339(41% from fat); FAT 15.4g (sat 3.3g,mono 7g,poly 3.9g); PROTEIN 36.8g; CHOLESTEROL 87mg; CALCIUM 34mg; SODIUM 644mg; FIBER 0.2g; IRON 1mg; CARBOHYDRATE 11.2g

Maureen Callahan
writePublicationAppearance(); Cooking Light, MAY 2006
writeNoteText(); writeNote(); writeRelatedRecipes();

this is really simple and really good.  just take your salmon and wrap it in tin foil with lemon and orange slices on top and bottom.  also put fresh dill on top (i put the dill on then the fruit), sprinkle with salt, wrap and cook (about 1/2 hr on 350 depending on the size of the fillets -- just keep checking every 5-10 min after 1/2 hr so it doesn't get all dry).

when it's done, peel off the fruit and dill (if you want to be fancy it's a pretty garnish) and serve.  i like it with steamed spinach and sometimes cous cous too.

enjoy!

It's bar-b-que season here - we grill everything!  Salmon - I usually place on a piece of tin foil - spray with butter flavored PAM - add some thin sliced onions (if you like onions) throw in some fresh garlic and a little bit of wine - fold the ends over like it's a pouch and put it on the grill for about 10-13 minutes (depending on the size of your fish) - we usually grill some veggies to go with - very healthy and yummy!

I season it with a little bit of adobo, then mix some honey and dijon mustard together and pour it over it. Bake at 300 degrees for about 30 minutes, and you're good to go.

Well, I guess I'm getting cancer - no wild salmon for sale around here without going well out of my way and price range....

But just the same my favorite way to cook salmon is to marinate it in a bit of soy sauce, lemon juice and brown sugar then broil it until it is flaky.

Another good way is to marinate it in Ken's Steakhouse Light Raspberry Walnut Vinagrette and then broil it.

My mom told me you shouldn't marinate fish any longer than a half hour or so because it makes it mushy. I marinate meat all day if I can to tenderize it, but fish doesn't need to be tenderized, just flavored.

it's got butter in it, but it's so good. we might have it tonight.

i get the salmon fillets at costco, the prepackaged ones. this makes plenty for two or three.

2-4 salmon fillets

1/4c butter, melted

3tbsp lemmon juice

minced garlic (i think i throw in about 2 teaspons

s/p to taste

melt the butter, add the lemmon juice and spices and dip the fish in it. put the fish in a baking dish, pour the rest of the butter/juice liquid over it (but you don't have to use all of it) and bake it uncovered in the oven for 20-30 mins. at 450. enjoy

I love salmon!  I get the huge fillets they sell at Costco and cut them into pieces and freeze them.  Then to cook, I just put a thawed piece in a non-stick skillet, sprayed with Pam, on low, sprinkled with lemon pepper, flip every 5 minutes or so, and in about 15 minues it's done.  Maybe put in a few tablespoons of water if it is burning.  So easy, and really delicious.

My favorite food! Thanks for the great recipes, everybody. I'm tagging this post.

kristym, you're right the wild stuff is better. It's not always available, and in some places it's NEVER available as fresh fish, only frozen. But you should splurge on it if you can find it. It's worth it. It's not just pesticides and growth hormones, that are the problem. It's also PCBs 10x higher than in wild salmon.

Here's one more link, to my favorite diet guru's web site:
http://www.drweil.com/u/QA/QA300797/

when time is short we head to the prepared section of Whole Foods for dinner.  Because we love their teriyaki salmon bowls so much we decided to see if we could make them at home, and they turned out better!  This has become my favorite way to cook salmon at home.  Incredibly satisfying...protein, whole grains, veggies, the whole package!  My husband *hates* brown rice, and he eats this up, every little bite.

ingredients: fresh salmon filets (6-8 ounces each), rice (1/4 c. dry per person), chicken stock or water for rice, baby bok choy (1 head per person), red bell pepper (1/2 per person), teriyaki sauce, green onions (1 per person), sesame seeds

Step 1, get your rice going.  I like Lundberg brown basmati rice made with Pacific brand organic chicken stock.  Smells great cooking!  Brown rice takes 50 minutes to cook.  White rice will cook up quicker if you're in a hurry (but isn't as good for you, or taste as yummy in my opinion!).

Step 2: cut up salmon and veggies and get water boiling for steamer.  Cut the salmon filet into large-ish bite sized pieces (I get 3-4 to a 6-8 ounce filet).  Remove core from baby bok choy so you have individual leaves, thinly slice red pepper, slice green onion.

Step 3: grill salmon.  lightly coat with olive oil (so it doesn't stick), grill on your outdoor grill, or I use a cast-iron grill pan. Grill to your preference, we like it cooked through but not well down, which is about 8-10 minutes total cooking time, turning to brown all sides. 

Step 4: when rice is done cooking and resting and salmon is almost done steam the baby bok choy and the red pepper for 1 minute (or dunk in boiling water for 30 seconds if you don't have a steamer).  veggies should be warm but still crunchy:

Step 4: assemble.  In large individual bowls place rice, top with a drizzle of teriyaki (approx 1 tsp).  Top with baby bok choy & red pepper & another drizzle of teriyaki. Top with salmon chunks, another drizzle of teriyaki. finallly garnish with sliced green onions and a generous sprinkle of toasted sesame seeds. 

The layering of the teriyaki throughout the dish distributes the teriyaki flavor without having to use too much.  

Fun to eat with chop sticks!

Hi...saw your post and just had to share this great recipe.

The first thing you do is prep the salmon.  I buy the one pound packages of frozen salmon, wild caught if I can, and then I remove the skin.  I also take off all the dark colored flesh from underneath.  This is called the deckel, and makes the fish have that strong taste.

I have 3 versions of this recipe, and I hope I don't sound too long winded, but I would love to share all 3 versions with you.  I think you might like it.

4   med. sized boiling potatoes cut into 1/4 inch slices, about 3 cups

2 med. carrots, cut into 1/4 inch rounds, about 2 cups

2 med. zucchini, cut into 1/4 inch rounds, about 2 cups

1  1 inch strop lemon peel

2  slices of onion

4  sprigs of parsley, or 1 tbsp. dried

1   bay leaf

1  lb. salmon, or halibut fillets

1 cup mustard-dill sauce, recipe to follow

4 cups water

3 tbsp. lemon juice

3 tbsp. liquid smoke

Steam potatoes and carrots for 15 minutes; add zucchini and steam for an additional 10 minutes or until desired tenderness is reached.  Bring poaching ingredients (water, lemon juice, lemon peel, onion, parsley, bay leaf, and liquid smoke) to a boil in a broad shallow pan or skillet.  Simmer 5-10 minutes to extract flavor from seasoning.  Reduce heat to just under a boil. Add fish, and simmer, partially covered, approx. 10 minutes, turning the fish half way through, until fish flakes with a fork.  Remove fish with a slotted spatula and drain.  Place on serving plate, surrounded with potatoes and vegetables.  Spoon mustard-dill sauce over all, and serve any remaining sauce on the side.

The second version eliminates the veggies,  and the third version only uses the lemon juice and liquid smoke.  All three versions are yummy.  I hope you like it.  it makes 4 servings,  178 calories each, 4 grams fat and 32 grams carbs.  Fish only is 35 calories, 1 gram fat and no carbs.

Mustard-Dill Sauce

1/3 cup lite sour cream      &nbs p;      1/2 tsp. onion powder

2 tbsp. preared mustard      &n bsp;    1/4 tsp honey

honey or dijon      &nbs p;       & nbsp;      &nbs p;     1 1/2 tbsp. onion, minced

1/2 tsp. dill weed

Mustard-dill sauce can be used when you want to add more appeal to a simple vegetable side dish, or dress up poached, or broiled fish.  A much healthier choice than tartar sauce.

Thanks stumbelina!  This would make a spectacular dish at a dinner party.  Love the sauce!  And thanks for the tip about removing the skin and deckel - hey, I learned a new word!

I absolutely adore salmon. the simplest way is to just drizzle the filets with a bit of olive oil, season with a bit of rosemary or basil, and bake at 400 for 10-15 minutes depending on thickness.

I also love salmon loaf, microwaved salmon, or salmon on my salad.

 I like salmon every way, especially smoked.  The comment on wild salmon vs robot salmon is so true, I could rant for days.  Unfortunately, most of the good stuff goes to Japan where people know enough not to call it "seafood" as in "I don't  really care for seafood." (meaning the fish sticks in school lunches)   It's true that there are pretty much blacked-out areas of the US where you probably would have to have it flown in. Shoes for the kids? Let the bank take back the house?  Fresh wild salmon? Well, a lot of kids like to go barefoot.....and they like tents......

least calories, least work, minimal touching the raw salmon recipe:
Keep it simple, salmon has plenty of omega-3 rich oils on its own to make a nice crust out of the "blackening" spice (there are several brands), any other coating you like  to pat on (lemon pepper, supposedly ethnic blends of different spice combinations, etc.)   or maybe just only a dash of soy sauce.  Broil fillets or steaks up to 3/4" thick until sizzling. Wait a few moments to cool. Eat. Don't bother to skin and never scale, because it keeps the juices in while broiling, and is SO EASY and tidy to remove after cooking and so inconvenient and messy beforehand.

While dipping baked salmon chunks in melted lemon butter is divine, it doesn't reallly help us with our trendline......

Remember, if your fresh fish needs a little lemon juice, it's not.