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?

All of you are drowning this delicious fish in flavors!  I like it with just a drizzle of olive oil (to prevent sticking) sprinkled with just a touch of leon pepper and grilled.  I grill it kinda slow and when it's done the bottom skin usually will stay on the grill and the yummy fish just comes off. I want salmon tonight now!

These are my two fav's--

Salmon with White Wine-Mustard Sauce

1/4 teaspoon salt, divided
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon butter, DIVIDED (we use Smart Balance)
3 tablespoons minced shallots
2 tablespoons dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon Dijon mustard
3/4 teaspoon cornstarch
4 teaspoons minced fresh tarragon

Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork.

Remove from skillet, and keep warm.

Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and sauté for 1 minute or until tender. Add wine, and cook for 30 seconds.

Combine 1/8 teaspoon salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish, and sprinkle with tarragon.

Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce)

Asian Grilled Salmon
Courtesy Ina Garten-

4 salmon filets, skin on

6 Tbsp Olive Oil
3 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1/2 tspn pressed garlic

Mix all liquid ingredients until emulsified.  Pour in large zip top baggie, throw in salmon and marinate for approx 20 minutes.  Fire up the grill-- throw salmon on, skin side first for 4-6 minutes.  Flip, 4-6 minutes more.

Take off grill and lay on plate, skin side down.  Let sit for approx 10 minutes (skin will steam off easily this way)

Enjoy!  We serve w/a salad and some whole grain couscous (made w/olive oil, garlic, chicken broth and a touch of fresh grated parmesan cheese)

If you have a George Forman grill, use it!  Seriously, salmon comes out SOOO good on it.  I just sprinkle it with either a little extra virgin olive oil or spray margerine and coat with either cajon seasoning (from Safeway fish section) or salt and lemon pepper.  Close the grill lid on medium heat and leave for about 7-10 minutes.  The salmon meat comes out perfect and the skin is just a little crunchy. Add a salad and you'll have a Yummy, Quick and simple, no fuss dinner.

GREAT POST!  I will seriously be making some of the recipes!

SALMON WITH SAUTEED VEGETABLES

STEP ONE:

Saute 10 minutes or until soft:

1 tablespoon olive oil

2 ribs celery, peeled and sliced

1 leek, chopped whites only or 1 onion

2 green onions, sliced

1/4 cup water

Add and bring to a boil, then reduce flame and simmer 15 minutes.

1 cup clam juice or1 fish bouillon cube and one cup water

1 large tomatoes, chopped or 1 cup canned, chopped

1/4 tsp. Jalapeno minced OR 1/4 tsp. red pepper flakes.

1 clove garlic, minced

2 Tablespoon fresh minced parsley or 1 Tablespoon dried

2 Tablespoons fresh lime juice or lemon

1 Tablespoon dry white wine

1/4 teaspoon dry basil

4 drops Tabasco

STEP TWO:

Add: fish simmer 20 minutes or until done.

2 large salmon or snapper fillets

parsley sprigs, garnish

lime wedges, garnish

STEP ONE DIRECTIONS:

In a large frypan, over medium flame, heat oil. Add celery and onion and 1/4 cup water, saute until soft. Add remaining ingredients and bring to a boil. Reduce flame to low and simmer 15 minutes.

STEP TWO DIRECTIONS:

Add salmon or snapper and simmer 20 minutes or until done. Gently remove fish to warmed dinner plates and nap with sauce. Garnish with sprigs of parsley and lime wedges. Serve with rice or linguine.

In case you're feeling lazy and/or have an empty fridge, here's my favorite fast and easy salmon recipe.

Salt/peper each side of filet

Cover with dijon mustard

While it cooks, mix up: light mayo, light sour cream, a dash of tabasco sauce (mostly for color), and some chives or green onions if you have them.

The spice of the salmon with the cools sauce is delicious and it looks more impressive than it actually is!

Just an FYI - some of you have said that they have a hard time finding the wild caught salmon in certain areas (depending on where you live).  I just go to Hy-Vee or Price Chopper or some other decent grocery store.  They have frozen individually wrapped salmon there and YES it is wild caught.  There are different brands, but the one that I use is called Fish Market.  Very very good!!

Oh, I love salmon!

I just poke some wholes in the salmon with a knife, add soy sauce, spinkle of salt, sugar, and pepper, and grill. Its quick and easy and delicious.

Enjoy

You can also put the salmon in the blender with eggwhites... then add in some breadcrumbs or flour. (add in seasoning, whatever you like)

Then use that as patties to cook in a pan.

It can be done with any meat (fish, seafood, chicken...or anything else).

If you want really moist fish try this

Place a salmon portion on a piece of non-stick foil.  Season both sides with lemon juice, salt and pepper.  Top with some fresh minced herbs and garlic.  Seal the foil and bake at 400 for 20 minutes. 

It comes out moist and perfectly cooked, with none of the drying out that happens when you broil or grill it.  And no clean up!

This works with chicken breast too.  If the chicken is a thick piece, add 5 minutes to the baking time.

I'll usually wrap up a few fillets in tin foil with lemon juice squirted over them (also sprinkle kosher or sea salt) then stick it on hte barbeque for 10 min ish. Its also very good just poached or seared plain with a touch of becel.
On plain salmon you can put a nice sauce. Some of my favorites are creamy dill: mix dill, salt, cream, and becel in a sauce pan. reduce till as thick as desired (can also use milk but that takes alot more reducing)
dijon mustard: mix 2 tbsp dijon mustard with 1 tbsp honey, and as much milk as desired. heat in microwave.
Lemon Pepper: mix lemon juice, milk or cream, freshly ground pepper and salt in a sauce pan. Simmer and reduce.

Serve any ofthese lightly drizzled on top of the fillet. Sorry I dont have measurements... Im a cook to smell and taste person. Salmon really hardly needs  anythign done with it though to make it good. I actually enjoy slicing freshly caught fillets thinly and eating them raw!

Spinach-Stuffed Salmon Fillets      
Submitted by: The South Beach Diet Online
Rated: 5 out of 5 by 33 members     Yields: 2 servings
INGREDIENTS:
2 (5 ounce) salmon fillets
Pinch salt
Pinch freshly ground black pepper
1/2 (10 ounce) package baby spinach, coarsely chopped
1 tablespoon prepared pesto
1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons pine nuts
DIRECTIONS:
1.     Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.
2. Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.

Salmon grilled on a cedar plank is awesome!! You can buy a cedar plank at Wal-mart by the grilling stuff for a couple bucks. I just had this a couple weeks ago, it was yummy!!

Wash a skinned, fresh salmon fillet, dry it, place it on the plank (skin-side down), and sprinkle a little salt and pepper on the top. Then rub the top with enough dijon mustard to cover. Then sprinkle brown sugar on top. And that's it. Put it on the grill (I use a gas) on medium to medium-high heat until it flakes easily. I like to kinda overcook mine, so I grill for at least 30 minutes. I know, I'm weird, but I like the texture of overcooked fish. :)

Do you soak the plank first?  I seem to remember reading or seeing something on tv about that.  Or does the plank just char?

I wasn't the one that posted about the cedar plank, but it just chars.  It is good for 3-5 grillings.  Delicious flavor.

I definitely back up the comment about only buying fresh fish and not farmed fish!  Make sure you know your fish is coming from a good source!

I grew up on salmon (originally from Alaska), so I've had salmon almost every way possible.  My favorite recipes are always the simple ones. 

Line a pan with foil and preheat oven to 350.
Place fillet on pan.

Add 2 complimentary flavors on top of fillet.
(mango and jalepeno peppers, lemon and garlic, rosemary and butter etc)

Cook for 20 minutes or less, depending on thickness of fillet.  DON'T overcook! :)