Salmon ideas??

I plan on baking some salmon for dinner tonight, I find that its easier than grilling.  (for me anyway)  My question is this..   does anyone know of any good seasoning that I could put on top of it?  I used to use a terriaki glaze, but I think theres too much sugar. hence the brown sugar, and honey.. 

Lemon pepper is always great on fish, if you have any.  If not, squeeze some lemon juice on top with a bit of salt and fresh cracked pepper.  If you've got any dried herbs, those would be great too...if you've got a mix, or some thym or oregano, they would all work great.  Personally, I love to grill salmon...I think it brings out the best flavour, but to each their own!  Give the lemon pepper a try :)

what about on the George Foreman Grill?????

HEre are a few ideas my friend (who is a chef) gave me:

Salmon Quesadillas ( I know it sounds weird but it's awesome)

2  garlic cloves, minced 
1  teaspoon EVOO
1 (14 3/4  ounce) can salmon, drained. flaked and bones removed 
1  teaspoon dried basil 
1/2  teaspoon pepper 
1  tablespoon margarine 
4  wheat tortillas 
2  cups fat-free mozzarella cheese, shredded 

Saute garlic in oil until tender but not brown. Stir in salmon, basil and pepper. Cook over medium heat until warm. (For one less pan to wash I sometimes do this in my microwave in a small glass bowl and it comes out great. Microwaves vary- mine only takes a few minutes- I start with the garlic and oil for about 30 seconds then add the rest.).
Meanwhile use pam to "fry" each tortilla. Sprinkle each with 1/2 c cheese. Spread 1/2 cup of mixture over half of the cheese. Fold tortilla in half and cook for 1 to 2 minutes on each side or until golden brown.
Cut into wedges and serve.
Guacamole and low-fat sour cream make nice garnishes but these are great as is.


Potato-wrapped Salmon with mustard sauce and wilted spinach
If u have a little more time.

1 large russet potato
Two 9-ounce pieces center-cut salmon fillet, skinned
EVOO for sauteeing

1 bunch spinach (about 3/4 pound), stems discarded
3/4 stick (6 tablespoons) plus 1 teaspoon cold unsalted butter, cut into bits
2 teaspoons fresh lemon juice
1 teaspoon water
2 teaspoons whole-grain mustard

Peel potato and with a very sharp slicer cut lengthwise into paper-thin slices.
On a work surface arrange overlapping potato slices to form a rectangle as wide as one of the salmon pieces is long (about 6 1/2 inches) and long enough to wrap around it (about 8 inches). You will need about 2 overlapping rows of about 4 overlapping slices. Season salmon with salt and pepper and place crosswise over potato "seam" in center of rectangle. Lift potato slices around salmon to enclose, overlapping slightly. Wrap remaining salmon piece in potato slices in same manner.

In a large skillet heat 1/3-inch oil over moderate heat until hot but not smoking. Carefully slide wrapped salmon with a spatula into EVOO and fry 3 minutes, or until undersides are golden. Carefully turn salmon over with tongs or 2 spatulas and fry until potato is golden and salmon is just cooked through, about 3 minutes more. Transfer wrapped salmon to paper towels to drain.

In a skillet cook spinach in 1 teaspoon margarine over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain.

In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining 3/4 stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper.

Mound spinach in center of 2 plates and top with salmon. Pour mustard sauce around spinach.

I just thought of another one...cajun salmon is AWESOME too...if you've got cajun spice try that, OR if you don't have it, some chili flakes and salt/paprika would be soooo yummy.  About the grill, salmon can be tricky on the grill, so make sure your grill is hot enough and make sure you don't flip it too soon or you will have a salmon stuck all over your george foreman.  You could try it on there, but if you want to go the safe route, use the oven or pan fry it.  I would feel terrible if your salmon didn't work out properly on the grill because it is sooooo good.  I hope it turns out great for you!

I talked about BBQ salmon the other day too. I use Sweet baby rays and McCormicks dry bbq rub. Defrost salmon filets. Sprinke and pat in McCormick Dry BBQ rub. Let marinate for 20-30 mins. Place filets in plastic baggie...pour in desired amount of bbq sauce, shake until coated, and let marinate another 30 mins. Grill, and enjoy!

Ah salmon ... How I miss thee.

I wish I could eat it.  If I do, though, I would have to stay away from BF until I flossed, brushed, and thoroughly cleansed hands and face and anything else that may have come near it.  Otherwise, he would have what would look like a crazy acid trip while we waited for medical assistance to come and try and stave off death.

Yea, so I don't eat it anymore.

Tried and true Salmon recipe that hubby loves.

THANK YOU SO MUCH everyone!  Steph - I had some BBQ sauce yesterday, not really feellin it, but I did think about it!  :)

I like either dill or cajun salmon the best. Yum!

The last time I baked salmon I topped it with a little (little is key) alfredo sauce, parmesan, and cracker crumbs.  It was so good.

small world...we're havin baked salmon tonite:

3 garlic cloves, minced
juice and zest of one orange
1 tsp grated fresh ginger
1/8 tsp freshly chopped rosemary

using a mortle and pestle or the back of a spoon, smush all the ingredients together to make a yummy paste. 

lovingly pat onto salmon fillet and bake at 400F

mmmmmmmmmmmmm

ps- and no added fat or sodium :D

Jaclyn I totally didnt even realize you posted this. God I'm a dork. LOL

OOOOOOOOOOHHHH I have some italian bread crumbs... That be pretty good!!  how do I get them to stick though??  

- I know I sound like I dont know how to cook.. LoL

You can use EVOO, melted margarine or ICBIB spray.

we just had salmon the other night. First time I have ever made any type of salmon.  Ours was seasoned with lemon butter BUT we used a cedar plank (you can buy this at the grocery store right at the meat counter.) to cook it on,  we cooked it part way on the grill but we were in too much of a hurry so we moved it into the oven to finish. It was so good!  You can get other types of planks to like hickory, mesquite etc. 

Rosemary, Pepper, Salt makes an AMAZING rub on any fish...

I went to Perkins the other day and had Grilled Salmon with a Teriyaki glaze... It was probably the most phenomenal thing I've ever put in my mouth...

mmm..salmon....

I have no idea how this would calculate out, but here's what I do...please pardon the disorganization and  no amounts... I just cook from memory.

*1 piece of aluminum foil to make a packet (for each fillet)
*3oz salmon fillets from the butcher counter (however many you need)
*set the salmon fillets in their own piece of foil (I sometimes cheat and put two fillets in one packet)
*pour some white cooking wine around the salmon in the foil (be sure you fold up the sides some... I set the salmon in the middle of the foil in a pyrex dish.. let the sides of the dish push up the foil for me)
*put sprigs of fresh dill on the salmon fillets
*put a lemon slice on each fillet, and some lemon juice in the wine
*if you're particularly daring, put a pat of butter in the wine.
*close up the foil, leaving space in the top. make sure the seal is tight.
*bake at 400F for about 12-15 minutes, depending on the thickness of the fillets. you can test the fish at the end of 12 minutes by opening the foil (watch out for steam!) and poking the salmon with a fork. if it flakes easily, it's done. the center should be opaque.

The salmon comes out wonderfully flavored with dill and lemon, the wine is just the cooking liquid, and the salmon is so tender..... mmmmmmm.