cooking salmon

I've been eating more salmon lately as my Aldi store has them available for $3.99 for 4 servings.  I spray my frying pan with PAM, sprinkle the salmon lightly with some salt and fry it.  The problem is I keep setting off my smoke detector!!!  I was wondering if you could use a George Forman grill instead of the frying pan to cook the salmon?  I don't own a George Forman grill so I am curious how others prepare salmon.  I serve the salmon with a combination of white, brown and wild rice along with a salad. 

Why not bake it?  You could even use a toaster oven for it.  I usually set mine on 375-425 degrees and bake for 20 or so minutes or until it pretty much looks done.

I've also heard of some people simply microwaving it.

LOL.  Thanks, Gadzooks!   It takes less than 10 mins to cook the salmon in the frying pan.  These are real salmon filets I am talking about, not fish-sticks!  Baking would mean preheating that oven - more energy - more time.  I don't own a toaster oven but I'd think there would be as much smoke from that, especially after 20 mins!!   I was just trying to figure out a way to cut down on the smoke!  Not sure microwaving would work with salmon ...I like the salmon filets kind of seared on each side ...

Anyone else have any ideas?

I'm sure it's the Pam that's burning, it tends to do that on higher heat - either lower the heat, or just rub your pan with cooking oil instead (not a drizzle).  The calories/fat just rubbing your pan will be negligible.   Salmon has enough natural oil that you don't need much.  I have a good non-stick pan, and I have seared my salmon without using any oil at all.

I was gonna try just spraying the SALMON with PAM!!!  I will try lowering the heat.  I have a nice heavy metal pan that doesn't have a 'teflon' coating and I love it.  But trying to sear the salmon causes those smoke alarms to go off!!! LOL.  Thanks for the suggestion. 

I cook Salmon on the outdoor grill, but I assume that option is not available to you or you would have mentioned it.

I use my toaster oven and wrap the salmon in foil so it stays nice an moist.  My favorite way to fix it is with dijon mustard and lemon.  It takes about 10 minutes in a preheated, 350 F, toaster oven.  Mine is pretty energy efficient.

Have you ever tried cooking salmon with moist heat?  Instead of the Pam, put a small amount of broth, wine or water in the pan and poach the salmon with a cover on.  You can flavor the liquid with shallots and herbs if you like.

I cook my real samon Filets in the oven and they turn out so good. Very moist and tastey. I put the big filet in a cake pan and cover it with foil. I would really suggest you try this way. It does take a little longer. But well worth it. Also i have never had any smoke from it at all doing it this way. Give it a try.

Ditch the Pam, either pick up an olive oil spray can or one of the sprayers that you fill with your favorite oil from a cooking store.  You'll get about the same amount of calories, but you can use your favorite or a healthy oil.  Sesame and macadamia nut oil are also good with salmon. 

A very easy and forgiving way to cook it is in a foil packet. Just turn the oven on while you're preparing the foil packet and it should be close enough to the temperature.  It's also a no mess and easy clean up way to cook them.

Layout a sheet of thick foil or two sheets of the thinner foil.  Put a single serving of salmon on, add vegetables to taste (onion, peppers, herbs - just make sure they're thinly cut so they'll cook thoroughly), squeeze some lemon juice, wrap up the foil packet and bake for about 40 minutes at 350 degrees.  It's very forgiving so if you go over by 5 or 10 minutes you just don't have to worry.

thanks for all the suggestions and comments.  I really hate heating up my oven/apartment/ electric bill for just one salmon filet. It's just me!  Perhaps a toaster oven would be the way to get around that!  The foil packet reminds me when I was married and we caught brown trout and smoked them outdoors - wrapped in foil, with thin-sliced lemon - mmm so good!  No one said anything about my question of the George Foreman Grill so I suppose that wouldn't cut it then!  Thanks again! 

I would think that the George Foreman would do a fine job of cooking it; however you'll have to verify that the temperature goes high enough or cook sashimi grade salmon.  The parasites that you can get from fish sound unpleasant to me.

Another option would be to cook several in the oven and use the George Foreman grill to reheat it.  I have one of the outdoor BBQ ones but I'm sure the electric counter top one would work.

I always use a George Foreman for my salmon. The outside is seared, but the centre is still pink - yum! If you like your salmon thoroughly cooked all the way through you might find the outside overcooks a bit though.

smwhipple - here in the UK there are no warnings on fresh salmon (I usually buy farmed) regarding risk of parasites, and I've always eaten salmon pink(underdone) in the centre, and had it this way in restaurants. I don't know if this is just because they don't need to warn us according to our packaging laws, but I always though salmon (and tuna) were safe options.

I think the best way to prepare salmon is in the oven. I season the salmon with salt, pepper, garlic powder, dill and lemon juice. You can can put in a little bag of aluminum foil and drizzle with olive oil (watch out here 170 cal/1Tbsp, you could skip the oil just use those nonstick aluminum foil from Reynolds, but it is not as tasty) and bake it for 20-30min(depends on the thickness of fillet) at 375 degrees. I eat it with white rice and steamed broccoli (microwave). Pan roasted fennel also goes well with salmon, but then you may get that smoke dectector beeping again. The salmon would be better with butter though, but oh well...

Parasites from fish do happen, but doesn't look to be like a big concern...I guess I'm just squeamish.

Judge the doneness of fish by opacity, not color.  The fish should flake easily with the tip of a knife and be opaque all the way through.  If the flesh is translucent, it's not done. 

Tuna is often eaten rare.  I believe the internal temperature is still hot enough to be safe.

I bake a big salmon fillet in the oven at 350 coating the dish w/cooking spray.  When the fillet is done I remove the skin (and bones) and flake with a fork.  I roast 2-3 Jalepeno peppers over the the stove, right on the burner (electric).  I chop the jalepenos (I don't discard the seeds but thats a personal preference) add the juice of 2-3 lemons and chopped green onions.  I store in a tightly sealed container in the fridge.  (The recipe is similiar to the Guamanian chicken recipe Keliquen).  I eat a half cup for lunch and then again for dinner when I'm following my quasi Perricone/Southbeach diet :-).  I lost 4 pounds in the last 6 days.  The lemon juice serves as a preservative.  And the peppers help speed up your metabolism.  Plus when you're in a hurry to eat you won't choose something quick and fattening.  I prefer eating it cold.  Not sure how long fish can be refridgerated but I usually make enough to last 3-4 days.  I've discovered that when I prep most of my foods ahead of time I eat better and avoid the extra calories. 

Microwaving definitely works with salmon and if do it right it tastes delicious. Just use a parchment pouch and it only takes about 4 minutes and the salmon is flavorful and moist. I generally season with salt and pepper, add some lemon juice/slices, white wine, capers and dill.

Its also possible to cook salmon in the dishwasher

I think I'll try microwaving it next time.  I have parchment or I guess I could use a glass dish with lid that I have and serve it right in that.

I set my smoke alarm off ALL THE TIME TOO! I am tempted to just take the batteries out of it when I cook certain things and put them back in afterward!

I love love love salmon and cook it pretty regularly, but I never fry it in the frying pan because I love its skin too much I feel like it gets messed up if I fry it... I simply broil it in the oven which takes about 7 minutes and it creates a nice crust that seals in the juiciness of the fish, so when you go at it with your fork... all the nice juiciness is exposed and its just delicious! 

Have you ever tried poaching your salmon? If you find a recipe for a nice poaching broth, salmon is super delicious that way too... and there is NO WAY you will be able to set your fire alarm off when you simply BOIL liquid! ha ha! 

Smwhipple: Ah, the joy of microwave steaming. I've used a glass/microwavable bowl and a lid to steam fish, vegetables, and rice before. Uh, not all together, though that would probably work, too... just make sure there is some liquid in the bowl when you do it.